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Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility

Food ChemistryFood ColloidOrganogel-based Pickering EmulsionsEngineeringHesperidin BioaccessibilityPolymer ScienceImproved Freeze-thaw StabilityMicro-encapsulationFood EngineeringChemistryPolymer ChemistryEmulsionHealth Sciences